Description
Crispy, golden, and deeply flavorful, Chicken Karaage is a Japanese fried chicken dish marinated in soy, garlic, and ginger, then fried twice for maximum crunch. It makes the perfect snack, party dish, or quick dinner with a side of rice and shredded cabbage.
Ingredients
1 lb boneless chicken thighs
3 tablespoons soy sauce
2 tablespoons sake (or rice wine)
2 cloves garlic, grated
1 tablespoon fresh ginger, grated
½ cup potato starch (or cornstarch)
Neutral oil for frying (vegetable or canola)
Lemon wedges (optional, for serving)
Instructions
- Combine soy sauce, sake, garlic, and ginger in a bowl.
- Cut chicken into bite-sized pieces and marinate in the bowl for 30 minutes to 2 hours.
- Remove chicken and pat dry lightly. Coat evenly in potato starch.
- Heat oil in a deep pan to 340°F (170°C).
- Fry chicken in batches for 3-4 minutes. Drain on a wire rack.
- Increase oil to 375°F (190°C) and fry chicken again for 1-2 minutes until golden and crispy.
- Let drain and serve hot with lemon wedges.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Appetizers